Vegetable Kabobs

Ingredients:

1 sweet pepper of every color

1 yellow squash

1 zucchini

1 eggplant

1 purple onion

1 lb. extra firm tofu

cherry tomatoes

skewers

wild rice or orzo

peanut oil

fresh ginger root, finely shredded

  • fresh cloves of garlic, shredded
  • turmeric
  • vegetable seasoning
  • ¼ cup water
  • salt
  • Preparation:
  • 1. Drain block of tofu, wrap in paper towels and press to remove excess moisture.  Cut into medium to large cubes. Place in a dish of water and seasonings and let sit for half an hour.
  • 2. Place skewer sticks in rectangular container and cover with enough hot water as to soak them in seasoned water. I suggest some peanut oil and shredded ginger and let the bamboo sticks soak and become flexible.
  • 3. As the tofu marinates, wash the cherry tomatoes and set aside. Wash and chop the peppers and chop the onions, all in medium to large pieces.
  • 4. Place the veggies and tofu on the skewers. The order in which you make it really doesn’t matter. Continue until the veggies are all used up.
  • 5. Bake at 350 degrees, covered, until the veggies are cooked, then uncover and let the tofu brown. Serve over wild rice or cooked orzo. Yummy!

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Republished with permission from: www.3abn.com

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